This is an all time favourite in our household and for good reason. The flavours are fantastic and the roast is wonderfully  juicy and cooked to perfection. 

What you need:
Prime Rib Roast
Bulbs of garlic
Salt
Pepper
Rosemary, dried
Olive oil

What to do:
First and foremost, allow the roast come to room temperature, it will cook faster, more evenly and won't dry out. This could take a few hours depending on the size of the roast. You should also tie the roast with cooking twine parallel to the bones. Usually the butcher will do this for you, if not, you will have to do it yourself to avoid the meat separating and drying out. 

An hour before your roast is ready to go into the oven pierce the roast in 8 to 10 locations and push a bulb of garlic into each slit. 

Generously salt the entire roast, because you can't salt the inside salt the outside more than you think you should. Sprinkle with fresh ground pepper. Place in a roasting pan, with a wire insert so the roast is not touching the bottom of the pan and allow it to sit for an hour. Make sure to place it fat side up so the fat makes its way through the meat as it cooks.

***Note: The reason we let the roast sit for an hour after salting is because salting meat makes the moisture come out of the meat, if you cook it right after salting your meat will dry out. By letting it sit, the moisture goes back into the meat taking the salt with it, not only making your roast more juicy but also more flavourful***

Preheat the oven to 450 F.

Before placing into the oven sprinkle rosemary all over the roast and drizzle with little bit of olive oil. Sear it in the oven at 450 for 30 minutes.

After 30 minutes, lower the heat to 350 F and continue to cook until you reach the desired level of doneness. The general rule of thumb for a medium doneness is 15 minutes per pound, so if you have a 6 pound roast, continue to cook for 1.5 hours. To get a more accurate doneness use a thermometer. 

Insert a thermometer into the centre of the roast, making sure not to touch the bone or pan and follow these temperatures, remember the roast continues to cook after removing from the oven that's why the temperatures are slightly lower:

Rare                       | 115 to 120 degrees F   | centre is bright red
Medium rare          | 125 to 130 degrees F   | centre is very pink
Medium                  | 135 to 140 degrees F   | centre is light pink
Medium well           | 145 to 150 degrees F  | no pink
Well done               |  155 degrees +            |  brown throughout 

Remove from the oven, cover with a foil tent and allow the roast to sit for 15-20 minutes before slicing to allow the juices to redistribute among the roast. 

***TIP: to make cutting easy cut along the bone as close to the bone as possible to remove them, that way you can slice the beef thinly like a roast beef***